Watch the video to see how to make Instant Pot
Buffalo Chicken Cauliflower Rice Bowl!

Buffalo Chicken Cauliflower Rice Bowl is a recipe that made me wonder why I was so slow to discover that Franks Red Hot Sauce and Frank’s Buffalo Wing Sauce are both low-carb and completely sugar-free? And when I did realize that, it got my brain swirling with recipe ideas. This delicious bowl meal was one of the first Buffalo Chicken recipes I ever made, and five years later I’m still making it so it seems like a perfect dinner idea to feature for Friday Favorites this week!

I first made this in the slow cooker, but then I added an Instant Pot option, and now there’s a new video to show you how easy it is to make this in the Instant Pot! The recipe uses a few tricks for maximum flavor, including cooking the chicken with chicken stock and herbs, using a generous amount of the buffalo sauce mix so some drips down in the bowl and flavors the cauliflower, and mixing in thickly sliced green onion with the cauliflower rice for that extra crunch factor.

Of course you can make this with regular rice if some family members aren’t fond of cauliflower rice, but when we tested the recipe we thought the cauliflower rice was delicious in these cauliflower rice bowls! This post shows the slow cooker steps in the photos and the Instant Pot steps in the video, so take your choice on the cooking method, and enjoy!

How to Make Buffalo Chicken Cauliflower Rice Bowl:

(These are steps for making recipe in the slow cooker. Scroll down for complete recipe with nutritional information and Instant Pot Instructions. You can also watch the video above to see the recipe being made in the Instant Pot.)

Trim the chicken breasts and cut each in half lengthwise; then place chicken in slow cooker.

Add the stock/herb mixture and cook on high for about 3 hours, or until the chicken shreds apart easily.

Put the shredded chicken back into the slow cooker and pour the sauce over, stirring gently to combine the chicken and sauce.

Cook on high while you prepare the cauliflower rice.

Trim the cauliflower and discard the leaves.

If you’re using a food processor to chop up the cauliflower, first use a large knife to chop the cauliflower (including the stems) into medium-sized pieces.

Then pulse the cauliflower pieces using the steel blade in the food processor until it’s finely chopped. You can also grate larger pieces of cauliflower with a large standing box grater if you don’t have a food processor, or use two 10 oz. packages of frozen cauliflower rice.)

Heat the oil over medium-high heat in a large non-stick frying pan or wok. I used my new Green Pan Wok (affiliate link), which worked perfectly.

Add the garlic cloves and saute about 30 seconds (just until you smell garlic) and then discard the garlic. (Don’t let it brown or the oil will taste bitter.)

Add the cauliflower and stir-fry until the cauliflower is starting to get tender, about 4 minutes (or a little longer if you want it more well done.)

Season cauliflower well with salt and fresh-ground black pepper, then turn off the heat and stir in the sliced green onions.

To serve, put about one-sixth of the cauliflower rice in a serving bowl, top with a generous spoonful of the buffalo chicken and some sauce, and sprinkle with crumbled blue cheese. Serve hot.

Instant Pot Directions:

Trim chicken and put in Instant Pot with the broth and herbs as described above.

Lock the lid, and set to MANUAL, HIGH PRESSURE for 5 minutes.

When time ends, let the pressure release naturally.

Shred chicken and mix buffalo sauce as above.

Put shredded chicken back in the Instant Pot with the sauce and use SAUTE, LOW TEMPERATURE to keep it warm. (If your Instant Pot has a lot of liquid you might want to remove some before you add the sauce and chicken.)

Prepare the rest of the recipe as above.

Notes

I used my Crock-Pot 3-1/2-Quart Slow Cooker to make the chicken in this recipe. If you only have a large size, I would double the chicken and sauce ingredients and freeze some of the chicken for another meal. The Instant Pot version was made in a 6 Quart Instant Pot (affiliate link).

I first made this recipe with agave nectar, but now I'd use Golden Monkfruit Sweetener (affiliate link) for fewer carbs. You need 6-8 cups chopped cauliflower, or use two 10 oz. packages frozen cauliflower rice.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Buffalo Chicken Cauliflower Rice Bowl would be a great main dish for any phase of the South Beach Diet or any other type of Low-Carb eating plan. Agave nectar does add some carbs to the sauce if you choose to use that, I would use Monkfruit Sweetener (affiliate link) if you’re strictly limiting carbs.

Don’t Miss a Recipe!

subscribe to receive new recipes via email:

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

16 Comments on “Buffalo Chicken Cauliflower Rice Bowl (Video)”

Oh yes, that is definitely supposed to say one-sixth. I remember checking to make sure that two bags of frozen cauliflower rice would be enough to make six servings. Will fix right now, thanks for catching!

Jen, truthfully it's hard for me to say since I haven't made it that way. When we created the recipe we kept adding things and tasting it. The Worcestershire is probably not essential and it might be fine without the sweetener. Probably not bad, but not *as delicious* in my opinion.

You could certainly save the stock if you wanted, but you only started with one cup and some is absorbed into the chicken and there will be coagulated protein and herbs floating in it, so by the time you strain it, there won't be a huge amount of stock to save.

I love making all kinds of shredded chicken in the slow cooker, and even though I would be one of those people who served it over rice rather than cauliflower, I think this chicken sounds amazing and I can't wait to try it.